Seafood

Ingredients:
2 cups port (aged is better, but get what you can afford) 2 cups sherry vinegar 3 tablespoons canola oil 1 pound fresh wild mushrooms (I basically walked into the grocery store and picked out 3 types of odd looking woodland mushrooms; all I can say for sure if that they were not Portobello— one of them might have been Porcini. They were definitely some shade of brown. Ha. My memory is terrible.) 2 branches fresh thyme 1 clove garlic, peeled and halved 1 large shallot, peeled and finely diced 5 tablespoons unsalted butter...

Put plainly, this dish rocks. It has it all: crisp, spicy, fishy (ok, that’s not really a flavor profile), salty, sweet, creamy, chewy, and on and on. It’s so great that it’s beyond categorization, although it’s probably closest to Thai or Malaysian, if I were really pressed to pigeonhole it (please don’t make me!) Admittedly, I mostly made this recipe because I was convinced that in some way, the flavors wouldn’t work together. But, they were brilliant. Everything was exceptionally colorful on the plate, and though I...